Artichoke-Spinach Lasagna
Ingredients
- 1 medium onion chopped (½ cup)
- 4 cloves garlic finely chopped
- 1 can 14 oz vegetable broth
- 1 tablespoon rosemary leaves chopped fresh or 1 teaspoon dried
- 1 can 14 oz artichoke hearts, drained, coarsely chopped
- 1 box 9 oz spinach frozen chopped , thawed, squeezed to drain
- 1 jar 15 to 17 oz Alfredo pasta sauce
- 9 lasagna noodles uncooked
- 3 cups shredded mozzarella cheese 12 oz
- 1 package 4 oz crumbled herb-and-garlic feta cheese (1 cup)
- Fresh rosemary sprigs if desired
- Lemon wedges if desired
Instructions
- Heat oven to 350°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Spray 12-inch skillet with cooking spray; heat over medium-high heat.
- Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender.
- Stir in broth and rosemary.
- Heat to boiling.
- Stir in artichokes and spinach; reduce heat.
- Cover; simmer 5 minutes.
- Stir in pasta sauce.
- Spread one-fourth of the artichoke mixture in bottom of baking dish.
- Top with 3 noodles.
- Sprinkle with ¾ cup of the mozzarella cheese.
- Repeat layers twice.
- Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.
- Sprinkle with feta cheese.
- Cover with foil.
- Bake 40 minutes.
- Uncover; bake about 15 minutes longer or until noodles are tender and lasagna is bubbly.
- Let stand 10 to 15 minutes before cutting.
- Garnish with rosemary sprigs and lemon wedges.
- 1 Serving: Calories 520
Notes / Tips / Wine Advice:
Quick Variation
Stir in ½ cup chopped pitted kalamata, Greek or ripe olives with the pasta sauce for a Mediterranean version of this recipe
Nutritional Information
Calories: 520 kcal